Teapot Apple Turnover

As I'm making these teapot apple turnovers, I'm thinking about the tradition of tea in Iran and the many teahouses (Chai-khane) that we have in Iran.

Drinking tea in Iran is much like drinking coffee in US. Every morning, in houses all over, a gas burner flickers to life under a kettle that will continue to boil all day.

It boils through morning prayers, lunches of rice and kebabs, afternoon conversation and late into the evening meal, sustaining talk of politics, gossip and news well into the night....I miss those afternoon tea with my family!

Spoon 1 teaspoon of the apple mixture onto the center!

Here is what you need you need to make 8 teapots:

One pie pastry (from my previous coconut pie recipe)

OR store bought pie pastry * just use one roll

1 apple *any type

2 teaspoons lemon juice

1/4 cup light brown sugar

1/4 teaspoon ground ginger

1 teaspoon cinnamon

2 tablespoon butter; cut into 8 pieces

1 egg, lightly beaten

1-2 tablespoons sugar

How to do it:

Brush the teapots with the egg!

Preheat oven to 350

Peel, core and dice the apples, place in a small bowl and toss with lemon juice. Stir in the brown sugar, and all spices.

Roll the pastry dough out and use the tea-shape cookie cutter, cut 8 pieces.

Spoon 1 teaspoon of the apple mixture onto the center of each teapot of dough *important, don't overfill these little turnovers

Top the filling of each teapot with a very small piece of butter.

Brush the edges with some of the beaten egg and cover with another teapot dough

press the sides with a knif and make small marks all around the teapot

Brush the teapot with the beaten egg and sprinkle sugar on top.

Place on the middle rack in the oven and bake for 20 minutes or until its golden

These lovely little teapot apple turnovers are great warm with a cup of tea!